'3 Coconut Chutney Varieties For Idli Dosa - South Indian coconut chutney recipes'

'3 Coconut Chutney Varieties For Idli Dosa - South Indian coconut chutney recipes'
02:02 Oct 6, 2022
'South Indian style coconut chutney varieties for idli dosa / thengai chutney in Tamil -  Hotel style White coconut chutney, Green chutney with coriander leaves and red coconut chutney  for idli, dosa - Easy and quick side dish recipes !  Please check this link to view my 50 chutney recipes collection : http://www.chitrasfoodbook.com/2014/10/35-chutney-recipes-sidedish-for-idli.html  PS: Please adjust the quantity of chillies as per your taste.  VARIATIONS AND TIPS: 1. For white chutney, you can add either 2 garlic cloves or 1/2 inch piece ginger for variations. A small piece of tamarind can also be added. 2. To get  white colored chutney, use only the white part of coconut. Do not use the brown part while scraping. 3. For Green chutney, turmeric should be minimum. A big pinch is enough. It helps to give bright green color. Adding more turmeric gives raw smell in the chutney. 4. You can use mint leaves in place of coriander leaves but its better to saute the mint leaves in 1 tsp of oil before grinding. 5. For bright red colored chutney, use a combination of byadgi chilli and spicy chilli. 6.In red chutney, use medium sized onion. For variations, you can add 4 garlic cloves instead of big onion.  7. Tempering is essential for all these chutneys to enjoy its best taste.Allow the mustard to splutter completely for more flavor. 8. You can also add a pinch of hing while tempering. 9. These chutneys stays good for 2-3 days in refrigerator.Store in a air tight box and use clean spoon to handle. If it becomes too thick after refrigeration, thaw it and add very little warm water to adjust the consistency.  10. If you are using frozen coconut, thaw it to room temperature before grinding else it will leave oil. You should add warm water while grinding the chutney to make it perfect.  Please scroll below for ingredients list. Thanks for watching !  INGREDIENTS (1 cup - 250ml) WHITE COCONUT CHUTNEY  Grated coconut - 1/2 cup Green chilles -  4 nos ( use 2 for less spice) Fried gram dal - 1.5 TSP Salt & water - As needed **TEMPER  GREEN COCONUT CHUTNEY Grated coconut - 1/2 Cup Green chillies - 3 TO 5 nos Coriander leaves  - 1/4 CUP or Mint leaves Garlic cloves - 3 - 4 nos  Turmeric powder - 1/8 tsp Salt & Water - AS NEEDED **TEMPER  RED COCONUT CHUTNEY Grated coconut  - 1/2 Cup Red chillies - 3 to 5 nos Big onion - 1 no (Medium size) Tamarind - Small piece Salt & water - as needed ** TEMPER  **TO TEMPER Cooking oil- 1 tsp Mustard seeds - 1/2 TSP Urad dal -  1/2 TSP Curry leaves - Few Red chilli - 1 no ( WWW.CHITRASFOODBOOK.COM)  Music : Bensound.com  Website : http://www.chitrasfoodbook.com  Instagram : https://www.instagram.com/chitrasfoodbook/  Facebook : https://www.facebook.com/chitrasfoodbook/  Twitter : https://twitter.com/chitrasendhil  Google plus : https://plus.google.com/u/0/+ChitraGanapathy' 

Tags: Food , Recipes , vegetarian , Indian Cuisine , chutney recipes , coconut chutney recipe , coconut chutney south indian style , coconut chutney in telugu , coconut chutney in tamil , SOUTH INDIAN COCONUT CHUTNEY , chitra's food book , coconut chutney in hindi , 3 chutney recipes , Easy chutney recipes , Chutney (Type Of Dish) , coconutchutney , coconut chutney hotel style , coconut chutney varieties , chutney recipe south indian style , Coconut chutney (Dish) , coconutchutneyvarieties , thengai chutney

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